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Photo of Crunchy corn chip salad with lime dressing by WW

Crunchy corn chip salad with lime dressing

6
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
This is a fun, crunchy and colourful dish perfect for a hot summer’s night.

Ingredients

Corn

2 cob(s), large, (2x250g cobs)

Extra light sour cream

⅓ cup(s), (80g)

Lime rind

2 tsp, finely grated

Lime juice

2 tbs

Baby spinach

100 g

Tomato(es)

2 medium, cut into wedges

Red onion

½ medium, thinly sliced

Lebanese cucumber

1 medium, quartered, chopped

Yellow capsicum

1 medium, thinly sliced

Flavoured corn chips

100 g, cheese

Lime(s)

1 medium, cheeks to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Heat a chargrill or barbecue over medium heat. Lightly spray corn with oil. Cook, turning, for 8-10 minutes, or until lightly charred and tender. Cool slightly. Use a sharp knife to remove kernels from cob. Discard cob.
  2. Meanwhile, combine sour cream, rind, juice and 1½ tablespoons water in a small bowl until smooth.
  3. Combine spinach, tomato, onion, cucumber, capsicum, corn chips and corn in a bowl. Divide among serving bowls. Drizzle with lime dressing.

Notes

VARIATION: Add 1 x 400g can red kidney beans (rinsed, drained) or Swap spinach for rocket and yellow capsicum for red or green capsicum.

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